Sole Meunière #frenchclassics Dover sole (1 portion): 50g Plain flour Salt & pepper 30g Samphire 1 x Meunière sauce Prep your dover sole (or get your fish monger on it), season your flour with salt and pepper and dust the fish on both sides before cooking in the pan. Get your pan on medium/high heat and add some oil. Add the fish and cook for 3 to 4 minutes on the white skin side. Add your butter, flip the fish and cook for the same length of time on the other side, baste your fish as you go. Ta

SOLE MEUNIÈRE 1 whole lemon sole, (weighing approx. 1kg) filleted plain flour, for dredging 50g of butter, cubed 20g of capers 1/2 lemon 1 handful of chopped parsley salt freshly ground black pepper Sprinkle some flour over a large plate. Pat the fish fillets dry, then place on the plate and dust with flour on each side, tapping to remove any excess flour. 2. Place a large non-stick frying pan over a medium-high heat and add around two thirds of the butter. Once melted, swirl to coat the base of